Quick berry skyr ice cream
Frozen berries and skyr into the blender, and the soft serve is done. No ice cream maker, no waiting.
- Time
- 5 min
- Portions
- 2
- Energy
- 99 kcal
- Protein
- 8.9 g
About 50 instead of 120 kcal per 100 g, compared with frozen yoghurt in the BLS.
Ingredients
- To taste: Sweetener
Takes the recipe with 2 portions into the app, with grams and nutrition.
Method
- Put the frozen berries into a strong blender or chopper.
- Add the skyr and a little sweetener and blend until creamy. Push it down with a spoon in between.
- Eat right away.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 99 kcal | 50 kcal |
| Protein | 8.9 g | 4.5 g |
| Fat | 1.1 g | 0.5 g |
| Carbohydrates | 9.3 g | 4.6 g |
| Fibre | 4.7 g | 2.3 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Calculated with fresh raspberries and strawberries, because the BLS has no entry of its own for unsweetened frozen berries. Berries you freeze yourself work the same.
- The blender has to handle frozen fruit. If needed, let the berries thaw for 5 minutes.
Storage
Eat right away. In the freezer it gets rock hard, then let it thaw for 10 minutes before eating.